(Editor’s note: Will Fuller is sales director at San Diego Community Newspaper Group.) Colorful pumpkins, fall foliage, quaint whiskey barrels, lush gardens and relaxed elegance marked the third annual Whiskey & Wine Barbecue at the Estancia La Jolla Hotel & Spa on Oct. 22. A welcoming group of resort managers and staff offered me and my wife a unique array of cocktails made with a hand-selected, blackberry-lavender-flavored whiskey. The Estancia staff visits Lynchburg, Tenn. once a year to create a Jack Daniel’s blend featured at the event. Estancia Resort general manager Robert Brand, Trinitas Cellars CEO Garrett Busch and Pacific Hospitality Group, Trinitas Cellars & Meritage CEO and founder Timothy Busch delivered a greeting prior to the splendid event. Marvin Morente and Adan Zavala made up the culinary team. Danny Fancher is the director of food and beverage, and Summer Shoemaker is director of conference and event services. Once seated at the table, covered in soft designer burlap, we admired the lanterns, flowers, candlelight and place settings, which included an amazing variety of Trinitas Cellars’ best wines and two tastings of the exclusive Jack Daniel’s whiskey as pairings to the unique menu. We then circulated among the three buffet stations, which offered mouthwatering Guajillo-ribbed brisket dishes with acorn squash puree; Mary’s IPA BBQ chicken, with white cheddar and corn grits, grilled salmon and lobster and fennel stew; pulled pork mac ‘n’ cheese, colossal shrimp and scallops with mustard maple whiskey sauce (both turned out to be the crowd favorites); sides of roasted winter squash with black barley and brown rice pilaf; fingerling potatoes with roasted chili and caramelized onions; and seared baby cabbage in hollandaise sauce. The meal started off with a plated serving of baby kale salad with rustic bread and a white bean pumpkin chili. The amazing blend of pecorino, pancetta, shaved egg and chive emulsion pared extremely well with the Napa Valley Trinitas Sauvignon Blanc and the Trinitas Chardonnay, Carneros, both vintage 2012. The Sauvignon was crisp and refreshing, with a mild aroma of fruits and vanilla. Several guests commented on how much they enjoyed the Sauvignon, a wine they normally do not drink. Also up for the taking was a variety of Trinitas wine parings, including a 2011 vintage Trinitas Mysteriama, California and a 2012 vintage Cabernet Sauvignon, Oakville. Coffee and a lavender peach cobbler with vanilla gelato capped the meal. Trays of Trinitas Cellars wine were circulated among the estimated 90-person crowd. We sipped our cocktails and wine, chatting with guests and staff while listening to some hip live music. Many guests mentioned that they have been to this event every year and enjoy staying in luxurious rooms close to the event. What a fabulous evening — the food, setting, staff, guests and fun swag bag, which included a cute little jar of Jack Daniel’s barreled aged blackberry-lavender whiskey. We highly recommend Estancia la Jolla Hotel & Spa amid its deliciously tantalizing culinary offerings, its superb customer service, its gorgeous grounds and the unique and amazing fare. We will definitely return to enjoy the restaurants and lounges and wine cellar and strongly recommend this resort as the place to have a memorable first-class event or vacation!